Spinach Salad with Moroccan Lemon

30 minutes Prep: 10 minutes Cook: 15 minutes

132 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	pounds	spinach
1 1/2	cups	parsley leaves	finely chopped
1	cup	cilantro	coarsely
1	cup	celery leaves
3	each	garlic cloves	minced or pressed
1/2	teaspoon	paprika
1/4	teaspoon	chili powder
1	tablespoon	olive oil
2	each	moroccan lemon quarters	finely chopped
2	tablespoons	lemon juice
6	each	cherry tomatoes	stemmed, half

Directions

Trim off spinach roots and remove bruised and yellowed leaves; discard.

Rinse spinach well, drain, and coarsely chop.

In a 5-6 quart pan, combine spinach, parsley, cilantro, and celery leaves.

Stir over high heat just until greens are wilted, 3-5 minutes.

Pour vegetables into a colander set over a bowl.

Press spinach mixture to remove liquid; place vegetables in a serving bowl.(If made ahead, cover and chill up to a day.)

Return drained spinach liquid to pan; add garlic, paprika, and chili powder.

Boil, uncovered, over high heat until reduced to about 1/4 cup, 3-5 minutes.

Add oil, preserved lemon, and lemon juice. (If made ahead, cover and chill up to a day.)

Top greens with tomatoes and pour dressing over the vegetables.

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Nutrition Facts

Serving Size 453g

Amount per Serving

Calories 132 31% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 204mg	9%
Total Carbohydrate 20.0g	7%
Dietary Fiber 8.0g	33%
Sugars 6.0g
Protein 9.0g	19%

Vitamin A	499%		Vitamin C	205%
Calcium	29%		Iron	46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This cake is AWESOME! I have made the recipe three times now. I am not much of a cake eater because cake is usually so dry, but this is a WINNER! One note, it may be my oven, but my cakes were done in 45 minutes.

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